Tiramisu

This Tiramisu is the perfect combination of creamy mascarpone, coffee-soaked ladyfingers, and a delicate dusting of cocoa powder. The balance of flavours – rich and slightly bitter from the coffee, sweet from the mascarpone, and a hint of chocolate – makes it a timeless Italian favourite.

1. Ingredients:

• 500g mascarpone cheese
• 200ml double cream
• 3 large eggs, separated
• 100g caster sugar
• 1 cup strong brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
• 1 packet (about 200g) of ladyfingers (savoiardi biscuits)
• 1 tablespoon cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)

Directions:

1. In a large mixing bowl, beat the egg yolks and caster sugar together until pale and thick, about 4-5 minutes.
2. Add the mascarpone cheese to the egg mixture and mix until smooth.
3. In a separate bowl, whip the double cream to soft peaks and gently fold into the mascarpone mixture.
4. In another bowl, whisk the egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone and cream mixture until well combined.
5. In a shallow dish, combine the cooled coffee and coffee liqueur (if using).
6. Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
7. In a serving dish (an 8×8-inch dish or similar), layer the soaked ladyfingers on the bottom, followed by half of the mascarpone mixture. Repeat the layers, finishing with the mascarpone mixture on top.
8. Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavours to meld.
9. Before serving, dust the top with cocoa powder and garnish with chocolate shavings, if desired.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours (refrigeration time)
Kcal: 350 kcal | Servings: 6 servings